Re: Fermentation support thread :D
I'm making sauerkraut right now, just in a mason jar. Last time I did that I went too long b/c I was expecting it to be soft like store-bought, but apparently it will stay crisp.
My tabasco did really well, I plan to do it again this summer and also siracha (found a recipe in a magazine for that).
I've done kombucha and milk kefir successfully this year, as well!
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